马铃薯绿茶无糖戚风蛋糕的研制  

Preparation of Potato Green Tea Sugar-free Chiffon Cake

作　　者：田洁[1] 孙瑞琳[1] 李俊华[1] 钱志伟[1] TIAN Jie;SUN Ruilin;LI Junhua;QIAN Zhiwei(Henan Vocational College of Agriculture,Zhengzhou 451450,China)

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450

出　　处：《食品工业科技》2022年第14期155-162,共8页Science and Technology of Food Industry

基　　金：2019年度河南农业职业学院科研项目(HNACKY-2019-02);2019年度河南农业职业学院科研项目(HNACKY-2019-05);2019年度河南农业职业学院科研创新团队项目(HNACKT-2019-02)。

摘　　要：以马铃薯粉、绿茶粉为主要原料,制备出一种无糖戚风蛋糕。以蛋糕的质构特性、比容和感官评价为指标,考察了马铃薯粉、绿茶粉、木糖醇添加量对戚风蛋糕品质的影响。通过正交试验确定马铃薯绿茶无糖蛋糕的最佳工艺配方为:马铃薯粉添加量20%,绿茶粉添加量6%,蛋清添加量230%,木糖醇添加量70%。该戚风蛋糕外形完整、色泽淡绿、甜而不腻、清香细腻。与传统戚风蛋糕相比,总糖低(6.03%),粗纤维(7.89%)含量高,且具有抗氧化性(抗氧化能力0.0560 mmol/g)。The potato green tea sugar-free chiffon cake was made by using potato flour and green tea flour instead of some low gluten flour,and using xylitol instead of sugar in traditional chiffon cake.With texture characteristics,specific volumes and sensory evaluation as evaluation indexes,the optimal formula was determined by single factors and orthogonal tests:20%potato powder,6%green tea powder,230%egg white and 70%xylitol.The potato green tea sugar-free chiffon cake was light green color,sweet and not greasy,rich in flavor.Compared with traditional chiffon cakes,the total sugar content was low(6.03%)and the content of crude fiber was high(7.89%).It also had some oxidation resistance(antioxidant capacity 0.0560 mmol/g).

关 键 词：马铃薯粉 绿茶粉 木糖醇 戚风蛋糕 品质 抗氧化力 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]